Cauliflower and fennel nuggets with ajvar

Cauliflower and fennel nuggets with ajvar

4.7 14 ratings

Prep. 30min

Total 1 h 35min

35 pieces

Ingredients

Ajvar (capsicum and eggplant dip)

red capsicums (approx. 420 g), cut into halves and deseeded
2
eggplant (approx. 350 g), cut into halves lengthways
1
olive oil plus extra for drizzling
40 g
garlic clove
1
fresh red chilli deseeded if preferred
1
pitted Kalamata olives
6
fresh flat-leaf parsley leaves only
4 sprigs
salt
2 pinches
ground smoked paprika
2 pinches
lemon juice
20 g

Cauliflower and fennel nuggets

water
500 g
cauliflower florets
150 g
fennel bulb trimmed and cut into slices
150 g
cheddar cheese cut into cubes (3-4 cm)
100 g
spring onions/shallots (approx. 60 g), trimmed and cut into quarters
3
fresh flat-leaf parsley leaves only, plus extra (optional) to serve
2 sprigs
garlic clove
1
olive oil
20 g
breadcrumbs
100 g
Dijon mustard
1 tsp
egg
1
salt
1 tsp
ground black pepper
1 tsp
nutritional yeast
2 tsp
pine nuts
40 g
lemon cut into wedges, to serve (optional)

Difficulty

easy

Nutrition per 1 piece

Sodium 142.8 mg

Protein 2 g

Calories 244.8 kJ / 58.3 kcal

Fat 4 g

Fibre 1.1 g

Saturated Fat 0.9 g

Carbohydrates 3.2 g

Like what you see?

This recipe and more than 100 000 others are waiting for you!

Register for our 30 day free trial and discover the world of Cookidoo®. No strings attached.

Sign up for free More information

Also featured in

Vegetarian Kitchen 87 Recipes
Australia and New Zealand

You might also like...

Beer batter fish

40min

Dubai pistachio chocolate balls

1 h 45min

Beetroot and tequila cured salmon

24 h 20min

Pretzels

1 h 35min

Fresh jalapeño dip

5min

Prawn and saffron arancini

25 h

Sugar-free layered lamingtons

55min

Prawn spring rolls with sweet and sour sauce

1 h 20min

Scotch eggs

50min

Kuih ketayap (crêpes with sweet coconut filling)

55min

Roasted capsicum & cashew vegan spread

5min

Keto crackers

1 h

Show all

Show all